2 large yellow onions, peeled and diced
2 Tbsp extra virgin olive oil
5-6 cloves of freshgarlic, minced (about 2 1/2 Tbsp)
2 Tbsp fresh herbs (basil, oregano, rosemary, thyme, etc) mixed, total
1/2 cup red wine
12 cups peeled and seeded fresh ripe tomatoes
salt and pepper to taste
In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and fresh herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste
when using fresh, add them at then end of the cooking process, just before serving.
can in mason jars and enjoy!